EP1265982B1 - Methodde d'extraction de proteines d'une cellule - Google Patents
Methodde d'extraction de proteines d'une cellule Download PDFInfo
- Publication number
- EP1265982B1 EP1265982B1 EP01904208A EP01904208A EP1265982B1 EP 1265982 B1 EP1265982 B1 EP 1265982B1 EP 01904208 A EP01904208 A EP 01904208A EP 01904208 A EP01904208 A EP 01904208A EP 1265982 B1 EP1265982 B1 EP 1265982B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- product
- homogenized
- cell
- cell protein
- mpa
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 108090000623 proteins and genes Proteins 0.000 title abstract description 34
- 102000004169 proteins and genes Human genes 0.000 title abstract description 34
- 238000000605 extraction Methods 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 67
- 238000000034 method Methods 0.000 claims abstract description 53
- VNWKTOKETHGBQD-UHFFFAOYSA-N methane Chemical compound C VNWKTOKETHGBQD-UHFFFAOYSA-N 0.000 claims abstract description 44
- 108010027322 single cell proteins Proteins 0.000 claims abstract description 29
- 235000013305 food Nutrition 0.000 claims abstract description 28
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 239000002002 slurry Substances 0.000 claims abstract description 18
- 239000003345 natural gas Substances 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 239000003349 gelling agent Substances 0.000 claims abstract description 4
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 241000894006 Bacteria Species 0.000 claims description 28
- 238000000265 homogenisation Methods 0.000 claims description 24
- 239000003921 oil Substances 0.000 claims description 21
- 241001465754 Metazoa Species 0.000 claims description 12
- 230000001450 methanotrophic effect Effects 0.000 claims description 12
- 241000589346 Methylococcus capsulatus Species 0.000 claims description 10
- 241000193747 Bacillus firmus Species 0.000 claims description 7
- 241000193764 Brevibacillus brevis Species 0.000 claims description 7
- 238000009629 microbiological culture Methods 0.000 claims description 7
- 229930195733 hydrocarbon Natural products 0.000 claims description 6
- 150000002430 hydrocarbons Chemical class 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 6
- 241000588986 Alcaligenes Species 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 229940005348 bacillus firmus Drugs 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000004215 Carbon black (E152) Substances 0.000 claims description 4
- 241000894007 species Species 0.000 claims description 4
- 241000994220 methanotrophic bacterium Species 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000011230 binding agent Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 description 58
- 239000002028 Biomass Substances 0.000 description 36
- 235000018102 proteins Nutrition 0.000 description 32
- 235000019198 oils Nutrition 0.000 description 19
- 239000000839 emulsion Substances 0.000 description 18
- 210000004027 cell Anatomy 0.000 description 17
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 15
- 238000000108 ultra-filtration Methods 0.000 description 12
- 244000005700 microbiome Species 0.000 description 10
- 239000000499 gel Substances 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 230000015572 biosynthetic process Effects 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 238000010521 absorption reaction Methods 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 6
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 description 6
- 235000010755 mineral Nutrition 0.000 description 6
- 239000011707 mineral Substances 0.000 description 6
- 235000012424 soybean oil Nutrition 0.000 description 6
- 239000007921 spray Substances 0.000 description 6
- 239000000725 suspension Substances 0.000 description 6
- 229920001285 xanthan gum Polymers 0.000 description 6
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 5
- 238000005119 centrifugation Methods 0.000 description 5
- 238000005345 coagulation Methods 0.000 description 5
- 230000015271 coagulation Effects 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 239000000758 substrate Substances 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 4
- OTMSDBZUPAUEDD-UHFFFAOYSA-N Ethane Chemical compound CC OTMSDBZUPAUEDD-UHFFFAOYSA-N 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 4
- 229910052802 copper Inorganic materials 0.000 description 4
- 239000010949 copper Substances 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 229910052698 phosphorus Inorganic materials 0.000 description 4
- 239000011574 phosphorus Substances 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 235000019750 Crude protein Nutrition 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- 229910019142 PO4 Inorganic materials 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 230000001413 cellular effect Effects 0.000 description 3
- 235000019784 crude fat Nutrition 0.000 description 3
- 238000010790 dilution Methods 0.000 description 3
- 239000012895 dilution Substances 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 230000007717 exclusion Effects 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000008188 pellet Substances 0.000 description 3
- 210000002381 plasma Anatomy 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000001294 propane Substances 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 2
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 2
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 229910019145 PO4.2H2O Inorganic materials 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 2
- 239000004473 Threonine Substances 0.000 description 2
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 150000003863 ammonium salts Chemical class 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- LLSDKQJKOVVTOJ-UHFFFAOYSA-L calcium chloride dihydrate Chemical compound O.O.[Cl-].[Cl-].[Ca+2] LLSDKQJKOVVTOJ-UHFFFAOYSA-L 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- JZCCFEFSEZPSOG-UHFFFAOYSA-L copper(II) sulfate pentahydrate Chemical compound O.O.O.O.O.[Cu+2].[O-]S([O-])(=O)=O JZCCFEFSEZPSOG-UHFFFAOYSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021323 fish oil Nutrition 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-ZSJDYOACSA-N heavy water Substances [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 229910000069 nitrogen hydride Inorganic materials 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 2
- 229910052939 potassium sulfate Inorganic materials 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- RZLVQBNCHSJZPX-UHFFFAOYSA-L zinc sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Zn+2].[O-]S([O-])(=O)=O RZLVQBNCHSJZPX-UHFFFAOYSA-L 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 102000004506 Blood Proteins Human genes 0.000 description 1
- 108010017384 Blood Proteins Proteins 0.000 description 1
- FERIUCNNQQJTOY-UHFFFAOYSA-M Butyrate Chemical compound CCCC([O-])=O FERIUCNNQQJTOY-UHFFFAOYSA-M 0.000 description 1
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Natural products CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 1
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- LKDRXBCSQODPBY-OEXCPVAWSA-N D-tagatose Chemical compound OCC1(O)OC[C@@H](O)[C@H](O)[C@@H]1O LKDRXBCSQODPBY-OEXCPVAWSA-N 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 241000589330 Methylococcaceae Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 241000947836 Pseudomonadaceae Species 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical compound O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 1
- 229940022663 acetate Drugs 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000010564 aerobic fermentation Methods 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000011203 carbon fibre reinforced carbon Substances 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 230000006037 cell lysis Effects 0.000 description 1
- 150000003841 chloride salts Chemical class 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 229940001468 citrate Drugs 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- -1 consists of methane Chemical compound 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000009089 cytolysis Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 229940050410 gluconate Drugs 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000000875 high-speed ball milling Methods 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000012729 immediate-release (IR) formulation Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 description 1
- 239000002198 insoluble material Substances 0.000 description 1
- 239000000543 intermediate Substances 0.000 description 1
- 210000004020 intracellular membrane Anatomy 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 230000005226 mechanical processes and functions Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 229950006780 n-acetylglucosamine Drugs 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011368 organic material Substances 0.000 description 1
- 238000006213 oxygenation reaction Methods 0.000 description 1
- 150000002943 palmitic acids Chemical class 0.000 description 1
- SECPZKHBENQXJG-FPLPWBNLSA-N palmitoleic acid Chemical class CCCCCC\C=C/CCCCCCCC(O)=O SECPZKHBENQXJG-FPLPWBNLSA-N 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000013612 plasmid Substances 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108020001775 protein parts Proteins 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 230000029219 regulation of pH Effects 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/20—Proteins from microorganisms or unicellular algae
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method of treating a single-cell material to produce a product having improved functional properties.
- the invention relates to a method of homogenizing a single-cell material, e.g. an aqueous bacterial slurry, in which the material is subjected to a pressure drop under controlled temperature conditions.
- protein-containing materials have been proposed as substitutes for more traditional sources of protein, such as fish meal, soya products and blood plasma, in human foods and as animal feeds.
- These materials include single-cell microorganisms such as fungi, yeasts and bacteria which contain high proportions of proteins. These may be grown by single-cell reproduction and several biosynthetic processes for the production of protein through the growth of single-cell microorganisms on hydrocarbon or other substrates have been developed.
- Single-cell proteins are those derived from fungi or yeast.
- Single-cell protein materials can be used directly in foods, e.g. as a spray dried product.
- their widespread use in both human and animal food products is limited by their functional properties. For example, these have poor gelling and emulsifying properties and limited oil binding capacity.
- US-A-3843807 (Standard Oil Company) describes a method of texturizing protein-containing single-cell microorganisms in which an aqueous yeast paste containing a mixture of both whole and broken cells is extruded. Subsequent heating and drying steps result in a product having desirable properties such as chewiness, crispness and resistance to dispersion in water, making this particularly suitable for use as an additive to human foods, e.g. in sausage and hamburger mixes.
- Single-cell proteins having improved functional properties have also been obtained by heat treatment of an aqueous yeast slurry (see US-A-4192897 to Standard Oil Company). The heat-treated product heightens flavour and increases smooth mouthfeel in human foods such as salad dressings, taco seasoning mix, stroganoff sauce and pizza sauce.
- the functional properties of single-cell proteins can be varied and/or improved by subjecting such materials to a homogenization process, in particular to a mechanical process capable of effecting cell disruption or disintegration, for example a high pressure homogenization process in which the single-cell protein-containing material is subjected to a pressure drop.
- the resulting homogenized product exhibits improved functional properties, such as gel formation, water binding, oil binding and emulsifying properties when used as a nutritional protein in both human and animal foods.
- the present invention provides a process for imparting improved functional properties to a single-cell protein material, said process comprising the step of homogenizing an aqueous slurry of the single-cell protein. Homogenized protein material produced by such a process forms a further aspect of the invention.
- Homogenization may be effected by any conventional means.
- homogenization is effected using a high pressure homogenizer, for example by subjecting the single-cell material to a change in pressure, preferably a pressure drop, capable of effecting cell disintegration.
- the material may be subjected to a pressure drop in the range of from 40 MPa to 120 MPa (400 to 1200 bar), more preferably from 50 MPa to 110 MPa (500 to 1100 bar), e.g. from 60 MPa to 100 MPa (600 to 1000 bar).
- the drop in pressure will be instantaneous.
- the invention provides a process for imparting improved functional properties to a single-cell protein material, said process comprising the following steps:
- the invention provides a homogenized single-cell protein material or protein-containing homogenate derived from a single-cell material, preferably a homogenous bacterial biomass.
- the terms “homogenized” or “homogenate”, etc. are intended to refer to any product which has been made or become homogenous, preferably a product which has been subjected to a homogenization process.
- the term “homogenous” is intended to encompass any substantially uniform dispersion, suspension or emulsion of cellular components. Generally speaking, any product having a degree of homogeneity of at least 60% or, more preferably, at least 70 or 80%, may be considered substantially homogenous.
- a substantially homogenous dispersion, suspension or emulsion may, for example, have a degree of homogeneity in excess of 90%, preferably in excess of 95%.
- the homogenization process in accordance with the invention will involve treatment of microbial single-cell material in the form of a flowable aqueous paste or slurry. Generally this will consist essentially of whole cell material, although a proportion of ruptured cell material may also be present.
- Unicellular organisms such as bacteria consist of a large number of extremely small cells each containing protein encapsulated within a cell-wall structure.
- the cell walls are relatively rigid and serve to provide mechanical support.
- the microbial cell walls are broken whereby to release a portion of protein from within the cell structure. This may be achieved, for example, by a sequence of pressurizing and depressurizing the single-cell material.
- Homogenization may be effected by pressurizing the material up to a pressure of 150 MPa (1500 bars), preferably up to 140 MPa (1400 bars), e.g. up to 120 MPa (1200 bars).
- it is the actual pressure drop which is believed to determine the efficiency of the process and typical pressure drops will lie in the range of from 40 MPa to 120 MPa, more preferably from 50 MPa to 110 MPa, e.g. from 60 MPa to 100 MPa.
- the process will be effected in an industrial homogenizer, e.g. available from APV Rannie, Denmark, under controlled temperature conditions, preferably at a temperature of less than 50°C, particularly preferably from 25 to 50°C, e.g. from 25 to 35°C.
- an industrial homogenizer e.g. available from APV Rannie, Denmark
- controlled temperature conditions preferably at a temperature of less than 50°C, particularly preferably from 25 to 50°C, e.g. from 25 to 35°C.
- homogenization may be effected by subjecting the single-cell material to shear forces capable of disrupting the cell walls. This may be achieved using a mixer in which the material is passed through a zone in which shear forces are exerted upon it by surfaces moving relative to each other. Generally, the shear forces will be created between a moving surface, e.g. a rotating surface, and a static surface, i.e. as in a rotor-stator such as described in WO99/08782.
- any single-cell protein material may be treated in accordance with the process of the invention.
- preferred microorganisms include bacteria and yeasts. Any bacteria or yeast approved for use in food products may be used and suitable species may be readily selected by those skilled in the art.
- the single-cell protein material for use in the invention will be a microbial culture which consists of methanotrophic bacteria optionally in combination with one or more species of heterotrophic bacteria, especially preferably a combination of methanotrophic and heterotrophic bacteria.
- methanotrophic encompasses any bacterium which utilizes methane or methanol for growth.
- heterotrophic is used for bacteria that utilize organic substrates other than methane or methanol for growth.
- the single-cell material may be produced by a fermentation process in which oxygen and a suitable substrate such as a liquid or gaseous hydrocarbon, an alcohol or carbohydrate, e.g. methane, methanol or natural gas, together with a nutrient mineral solution are fed to a tubular reactor containing the microorganisms.
- a suitable substrate such as a liquid or gaseous hydrocarbon, an alcohol or carbohydrate, e.g. methane, methanol or natural gas
- single-cell protein materials derived from fermentation on hydrocarbon fractions or on natural gas are particularly preferred.
- single-cell proteins derived from the fermentation of natural gas are particularly preferred.
- the concentration of microorganisms increases within the fermentor, a portion of the reactor contents or broth is withdrawn and the microorganisms may be separated by techniques well known in the art, e.g. centrifugation and/or ultrafiltration.
- the broth will be continuously withdrawn from the fermentor and will have a cell concentration between 1 and 5% by weight, e.g. about 3% by weight.
- Single-cell materials produced from two or more microorganisms may be treated in accordance with the invention. Although these may be produced in the same or separate fermentors, generally these will be produced in the same fermentor under identical fermentation conditions. Materials produced from separate fermentation processes may be blended together prior to homogenization in accordance with the process of the invention.
- M. capsulatus (Bath), a thermophilic bacterium originally isolated from the hot springs in Bath, England and deposited as NCIMB 11132 at The National Collections of Industrial and Marine Bacteria, Aberdeen, Scotland.
- M. capsulatus (Bath) has optimum growth at about 45°C, although growth can occur between 37°C and 52°C. It is a gram-negative, non-motile spherical cell, usually occurring in pairs. The intracellular membranes are arranged as bundles of vesicular discs characteristic of Type I methanotrophs.
- M. capsulatus (Bath) is genetically a very stable organism without known plasmids. It can utilize methane or methanol for growth and ammonia, nitrate or molecular nitrogen as a source of nitrogen for protein synthesis.
- bacteria suitable for use in the invention include the heterotrophic bacteria Alcaligenes acidovorans DB3 (strain NCIMB 12387), Bacillus firmus DB5 (strain NCIMB 13280) and Bacillus brevis DB4 (strain NCIMB 13288) which each have optimum growth at a temperature of about 45°C.
- A. acidovorans DB3 is a gram-negative, aerobic, motile rod belonging to the family Pseudomonadaceae which can use ethanol, acetate, propionate and butyrate for growth.
- B . brevis DB4 is a gram-negative, endospore-forming, aerobic rod belonging to the genus Bacillus which can utilize acetate, D-fructose, D-mannose, ribose and D-tagatose.
- firmus DB5 is a gram-negative, endospore-forming, motile, aerobic rod of the genus Bacillus which can utilize acetate, N-acetyl-glucosamine, citrate, gluconate, D-glucose, glycerol and mannitol.
- Suitable yeasts for use in the process of the invention may be selected from the group consisting of Saccharomyces and Candida.
- EP-A-306466 Dansk Bioprotein
- This process is based on the continuous fermentation of the methanotropic bacteria M. capsulatus grown on methane. Air or pure oxygen is used for oxygenation and ammonia is used as the nitrogen source.
- the bacterial culture will typically require water, phosphate (e.g. as phosphoric acid) and several minerals which may include magnesium, calcium, potassium, iron, copper, zinc, manganese, nickel, cobalt and molybdenum, typically used as sulphates, chlorides or nitrates. All minerals used in the production of the single-cell material should be of food-grade quality.
- Natural gas mainly consists of methane, although its composition will vary for different gas fields. Typically, natural gas may be expected to contain about 90% methane, about 5% ethane, about 2% propane and some higher hydrocarbons.
- methane is oxidized by methanotrophic bacteria to biomass and carbon dioxide. Methanol, formaldehyde and formic acid are metabolic intermediates. Formaldehyde and to some extent carbon dioxide are assimilated into biomass.
- methanotrophic bacteria are unable to use substrates comprising carbon-carbon bonds for growth and the remaining components of natural gas, i.e.
- ethane, propane and to some extent higher hydrocarbons are oxidized by methanotrophic bacteria to produce the corresponding carboxylic acids (e.g. ethane is oxidized to acetic acid).
- Such products can be inhibitory to methanotrophic bacteria and it is therefore important that their concentrations remain low, preferably below 50 mg/l, during the production of the biomass.
- One solution to this problem is the combined use of one or more heterotrophic bacteria which are able to utilize the metabolites produced by the methanotrophic bacteria.
- Such bacteria are also capable of utilizing organic material released to the fermentation broth by cell lysis. This is important in order to avoid foam formation and also serves to minimize the risk of the culture being contaminated with undesirable bacteria.
- a combination of methanotrophic and heterotrophic bacteria results in a stable and high yielding culture.
- the pH of the fermentation mixture will generally be regulated to between about 6 and 7, e.g. to 6.5 ⁇ 0.3.
- Suitable acids/bases for pH regulation may be readily selected by those skilled in the art. Particularly suitable for use in this regard are sodium hydroxide and sulphuric acid.
- the temperature within the fermentor should preferably be maintained to within the range of from 40°C to 50°C, most preferably 45°C ⁇ 2°C.
- a microbial culture comprising a combination of the methanotrophic bacterium Methylococcus capsulatus (Bath) (strain NCIMB 11132), and the heterotrophic bacteria Alcaligenes acidovorans DB3 (strain NCIMB 12387) and Bacillus firmus DB 5 (strain NCIMB 13280), optionally in combination with Bacillus brevis DB4 (strain NCIMB 13288).
- the role of A . acidovorans DB3 is to utilize acetate and propionate produced by M. capsulatus (Bath) from ethane and propane in the natural gas.
- acidovorans DB3 may account for up to 10%, e.g. about 6 to 8%, of the total cell count of the resulting biomass.
- the role of B . brevis DB4 and B. firmus DB5 is to utilize lysis products and metabolites in the medium.
- B. brevis DB4 and B. fermis DB5 will each account for less than 1% of the cell count during continuous fermentation.
- Suitable fermentors for use in preparing the single-cell material are those of the loop-type, such as those described in DK 1404/92, EP-A-418187 and EP-A-306466 of Dansk Bioprotein, or air-lift reactors.
- a loop-type fermentor having static mixers results in a high utilization of the gases (e.g. up to 95%) due to the plug-flow characteristics of the fermentor. Gases are introduced at several positions along the loop and remain in contact with the liquid until they are separated into the headspace at the end of the loop. Continuous fermentation may be achieved using 2-3% biomass (on a dry weight basis) and a dilution rate of 0.02 to 0.50 h -1 , e.g. 0.05-0.25 h -1 .
- fermentors may be used in preparing the single-cell material and these include tubular and stirred tank fermentors.
- the biomass produced from fermentation of natural gas will comprise from 60 to 80% by weight crude protein; from 5 to 20% by weight crude fat; from 3 to 10% by weight ash; from 3 to 15% by weight nucleic acids (RNA and DNA); from 10 to 30 g/kg phosphorus; up to 350 mg/kg iron; and up to 120 mg/kg copper.
- the biomass will comprise from 68 to 73%, e.g. about 70% by weight crude protein; from 9 to 11%, e.g. about 10% by weight crude fat; from 5 to 10%, e.g. about 7% by weight ash; from 8 to 12%, e.g.
- nucleic acids RNA and DNA
- the amino acid profile of the protein content should be nutritionally favourable with a high proportion of the more important amino acids cysteine, methionine, threonine, lysine, tryptophan and arginine. Typically these may be present in amounts of about 0.7%, 3.1%, 5.2%, 7.2%, 2.5% and 6.9%, respectively (expressed as a per cent of the total amount of amino acids).
- the fatty acids will comprise mainly the saturated palmitic acid (approx. 50%) and the monounsaturated palmitoleic acid (approx. 36%).
- the mineral content of the product will typically comprise high amounts of phosphorus (about 1.5% by weight), potassium (about 0.8% by weight) and magnesium (about 0.2% by weight).
- single-cell protein materials obtained from a continous fermentation process will be subjected to centrifugation and filtration, e.g. ultrafiltration, processes to remove most of the water present and to form an aqueous paste or slurry prior to homogenization.
- centrifugation the dry matter content of the biomass is typically increased from about 2 to about 15% by weight, e.g. to about 12% by weight.
- Ultrafiltration which may be effected at a temperature of between 40 and 50°C, e.g. between 42 and 46°C, further concentrates the biomass to a product containing from 10 to 30%, preferably from 15 to 25%, e.g. from 15 to 22% by weight single-cell material.
- the size exclusion used during ultrafiltration will generally be in the range of about 100,000 Daltons.
- the biomass may be cooled, preferably to a temperature of from 10 to 30°C, e.g. to about 15°C, for example by passing the concentrated protein slurry from the ultrafiltration unit over a heat exchanger after which it may be held in a buffertank at constant temperature, e.g. for a period of from 1 to 24 hours, preferably 5 to 15 hours, e.g. 5 to 12 hours, at a temperature of from 10 to 20°C, more preferably from 5 to 15°C at a pH in the range of from 5.5 to 6.5.
- Homogenization may be carried out in a conventional high pressure homogenizer in which the cells may be ruptured by first pressurizing, e.g. up to a pressure of 150 MPa (1500 bars), and then depressurizing the inside of the homogenizer.
- the total pressure drop applied to the biomass will be in the range of from 40 MPa to 120 MPa (400 to 1200 bar), e.g. about 80 MPa (800 bar).
- the drop in pressure may be stepped, i.e. this may comprise one or more steps, although generally this will comprise one or two steps, preferably a single step.
- the pressure drop in the second step should represent less than 1/5, preferably less than 1/10, e.g. about 1/20 of the total pressure drop in the homogenizer.
- the temperature of the material during homogenization should preferably not exceed 50°C.
- the homogenization process herein described results in the production of a product comprising, preferably consisting essentially of, ruptured cell material.
- ruptured cell material will be present in an amount of at least 80%, preferably at least 90% by weight.
- the product will be a relatively viscous protein slurry containing soluble and particulate cellular components. Although this may be used directly as an additive in food products, this will usually be further processed whereby to remove excess water from the product.
- the choice of any additional drying step or steps will depend on the water content of the product following homogenization and the desired moisture content of the final product.
- the product will be further processed in accordance with spray drying techniques well known in the art.
- Any conventional spray drier with or without fluid bed units may be used, for example the Type 3-SPD spray drier available from APV Anhydro, Denmark.
- the inlet temperature for the air in the spray drier may be about 300°C and the outlet temperature may be about 90°C.
- the resulting product will have a water content of from about 2 to 10% by weight, e.g. from 6 to 8% by weight.
- the resulting product will typically be of a particle size of from 0.1 to 0.5mm.
- the step of homogenization will be immediately followed by spray drying.
- it may be necessary, or indeed desirable, to store or hold the homogenized product e.g. in a storage or buffer tank, prior to further processing.
- the conditions under which the product is stored may reduce the gelling properties of the final product following spray drying.
- the gelling properties of the homogenized material may be maintained by storing this at a temperature of less than 20°C and at a pH ⁇ 7, preferably ⁇ 6.5, particularly preferably at a pH in the range 5.5 to 6.5, e.g. 5.8 to 6.5. Under these conditions, the product may be stored for up to 24 hours without any substantial loss of gelling properties.
- the invention thus provides a method of maintaining the functional properties of a homogenized single-cell protein material, said method comprising the step of storing said material at a temperature of less than 20°C and at a pH of less than about 6.5.
- Products produced by the process of the invention have highly desirable properties making these particularly suitable for use in both human and animal food products, either alone or when used in combination with other protein sources.
- the homogenized product exhibits improved functional properties such as gel formation, water binding, oil binding and emulsifying properties.
- the product of the invention exhibits improved gel formation when mixed with conventional food grade products, in particular polysaccharides such as alginates and/or karragenates.
- improved oil binding capacity is observed on mixing the product with oils such as soya oil or fish oil.
- a 15% (w/w) solution of a homogenized product produced in accordance with the invention may exhibit a gel strength (elastic modulus) in the range of from 1000 to 2000 Pa, e.g. about 1500 Pa.
- the invention thus provides the use of a homogenized single-cell protein material as herein described as a gelling agent, an emulsifier or as an oil or water binder in the preparation of a food or feed product.
- the product of the invention is especially useful as a functional protein in food products, particularly when used as a substitute for natural plasma in animal feeds and in pet foods.
- additional ingredients may be added to the product such as fats, sugars, salt, flavourings, minerals, etc.
- the product may then be formed into chunks resembling natural meat chunks in appearance and texture.
- the product of the invention has the further advantages that this is readily formulated to contain necessary nutrients, is easily digested by the animals and is palatable to the animals.
- the product of the invention may find further use as a texturant in meat products (e.g. meat balls), as a replacement for plasma proteins conventionally used as extenders in fresh meat to increase weight and volume, as an emulsifer (e.g. in dressings, etc.), and in bakery products to enhance dough properties.
- meat products e.g. meat balls
- plasma proteins conventionally used as extenders in fresh meat to increase weight and volume
- emulsifer e.g. in dressings, etc.
- bakery products to enhance dough properties.
- the homogenized material When used in food products, the homogenized material will typically be used in an amount of from 1 to 10% by weight, preferably up to 5% by weight. The exact proportion will depend on the desired function of the material and can be readily determined by those skilled in the art. Typically, when used as a gelling agent this may be present in an amount of up to 20% by weight, e.g. 5 to 10% by weight (based on dry matter content of the product).
- the invention thus provides a food grade product or additive, e.g. an animal feed or pet food, comprising a homogenized single-cell material as herein described.
- the invention provides a pet food comprising chunks of a homogenized single-cell material as herein described.
- FIG. 1 schematically illustrates apparatus for use in preparing a homogenized single-cell material in accordance with the invention.
- Methylococcus capsulatus (Bath) NCIMB 11132 is produced in the fermentor 1 by continuous fermentation of natural gas in an ammonium/mineral salts medium (AMS) at 45°C, pH 6.5, and at a dilution rate of 0.15 h -1 .
- AMS ammonium/mineral salts medium
- the AMS medium contains the following per litre: 10 mg NH 3 , 75 mg H 3 PO 4 .2H 2 O, 380 mg MgSO 4 .7H 2 O, 100 mg CaCl 2 .2H 2 O, 200 mg K 2 SO 4 , 75 mg FeSO 4 .7H 2 O, 1.0 mg CuSO 4 .5H 2 O, 0.96 mg ZnSO 4 .7H 2 O, 120 ⁇ g CoCl 2 .6H 2 O, 48 ⁇ g MnCl 2 .4H 2 O, 36 ⁇ g H 3 BO 3 , 24 ⁇ g NiCl 2 .6H 2 O and 1.20 ⁇ g NaMoO 4 .2H 2 O.
- Oxygen is the limiting factor.
- the fermentor is filled with water which has been heat-sterilized at 125°C for 10 sees. Addition of the different nutrients is regulated according to their consumption. Continuous fermentation is operated with 2-3% biomass (on a dry weight basis) .
- the resulting single-cell material is continuously harvested. This is then subjected to centrifugation in centrifuge 2 in which the dry matter content is increased from about 2 to 15% by weight.
- the resulting aqueous biomass is transferred to a storage tank (not shown) where it is kept, e.g. at a temperature of between 5 and 15°C.
- the bacterial biomass is further concentrated to a product containing from 15 to 22% by weight biomass using an ultrafiltration unit 3 having an exclusion size of 100,000 Daltons.
- the temperature during ultrafiltration is typically maintained between 40 and 50°C.
- the biomass is cooled, e.g. to a temperature of from 10 to 30°C, by passing the concentrated protein slurry from the ultrafiltration unit over a heat exchanger (not shown). Thereafter, the protein slurry may be kept in a buffertank (not shown) at constant temperature.
- the resulting product is a stable culture free from contamination by undesirable bacteria.
- water from the centrifuge 2 and/or ultrafiltration unit 3 is returned to the fermentor after a short heat treatment.
- Homogenization of the bacterial biomass is carried out in an industrial high pressure homogenizer 4.
- the protein slurry from the buffertank is continuously pumped through the homogenizer where the cells are broken through the pressurizing and immediate release of pressure inside the homogenizer.
- the total pressure drop within the homogenizer will typically vary from 60 MPa to 100 MPa (600 to 1000 bar).
- the temperature is preferably maintained below 50°C.
- the relatively viscous protein slurry containing soluble and particulate cellular components is spray dried in spray drier 5.
- Spray drying at an inlet air temperature of about 300°C and an outlet temperature of about 90°C yields a final product having a water content of from 6 to 8% by weight.
- the resulting homogenized protein forms distinct gels upon heating to temperatures above 60°C and subsequent cooling to ambient temperature at protein concentrations ranging between 7.5 and 15% by weight.
- Suitable conditions for gel formation include a pH range between 5.7 and 7.0 in which the pH is controlled using a buffer such as a phosphate or citrate buffer at concentrations ranging from 50 to 200 mmol.
- Emulsifying properties of the homogenized product are demonstrated by mixing the protein (2 to 4%) in a sodium chloride solution at a pH of from 5 to 7 with soya oil (20 to 40% final concentration). This solution is mixed in a thurrax blender for 20 secs prior to preparation of the emulsion in a microfluidizer at a pressure of 70 MPa (700 bars) with the emulsion recycled through the microfluidizer four times.
- Emulsions produced from the homogenized product may be further stabilized by the addition of xanthan (e.g. in an amount of from 0.1 to 0.5% by weight) prior to mixing of the starting materials.
- Oil binding capacity of the homogenized material is demonstrated by mixing the product with oils such as soya oil or fish oil in a slurry, e.g. by mixing 0.5g of the homogenized product in 3 ml soya oil followed by incubation for 30 mins at ambient temperature. Due to oil adsorption, the weight of the product can be expected to increase by 50 to 80%.
- a microbial culture comprising Methylococcus capsulatus (Bath) (strain NCIMB 11132), Alcaligenes acidovorans DB3 (strain NCIMB 12387) and Bacillus firmus DB 5 (strain NCIMB 13280), is produced in a loop-type fermentor by continuous aerobic fermentation of natural gas in an ammonium/mineral salts medium (AMS) at 45°C, pH 6.5, and at a dilution rate of 0.15 h -1 .
- AMS ammonium/mineral salts medium
- the AMS medium contains the following per litre: 10 mg NH 3 , 75 mg H 3 PO 4 .2H 2 O, 380 mg MgSO 4 .7H 2 O, 100 mg CaCl 2 .2H 2 O, 200 mg K 2 SO 4 , 75 mg FeSO 4 .7H 2 O, 1.0 mg CuSO 4 .5H 2 O, 0.96 mg ZnSO 4 .7H 2 O, 120 ⁇ g CoCl 2 .6H 2 O, 48 ⁇ g MnCl 2 .4H 2 O, 36 ⁇ g H 3 BO 3 , 24 ⁇ g NiCl 2 .6H 2 O and 1.20 ⁇ g NaMoO 4 .2H 2 O.
- the fermentor is filled with water which has been heat-sterilized at 125°C for 10 secs. Addition of the different nutrients is regulated according to their consumption. Continuous fermentation is operated with 2-3% biomass (on a dry weight basis).
- a single-cell material having the following characteristics is continuously harvested: Composition (% in product) Minerals Crude protein 66 Phosphorus 1.0% Crude fat 9 Chlorine 0.7% Ash 7 Sulphur 0.5% Water 6 Calcium 0.4% Crude fibre 1 Potassium 0.4% N-free extract 11 Magnesium 0.2% Total 100 Sodium 0.1% Iron 200 ppm Amino Acids (% in product) Copper 90 ppm Lysine 4.3 Zinc 15 ppm Methionine 1.9 Arsenic 0.05 ppm Cystine 0.4 Selenium 0.02 ppm Threonine 3.1 Lead 0.0002 ppm Tryptophan 1.5 Cadmium 0.00002 ppm Leucine 5.2 Mercury ⁇ 0.02 ppm Isoleucine 3.2 Valine 4.2 Vitamins mg/kg Tyrosine 2.8 Nicotine acid 123 Phenylalanine 3.1 Riboflavin B2 69 Histidine 1.7 Inositol 28 Arginine 4.1 Thiamin Bl 11 Alanine 4.9 Aspartic Acid 6.2
- the biomass is subjected to centrifugation in an industrial continuous centrifuge at 3,000 rpm, followed by ultrafiltration using membranes having an exclusion size of 100,000 Daltons.
- the resulting product is then subjected to homogenization in an industrial homogenizer (pressure drop: 1000 bar (100 MPa); inlet temperature: 15°C) to produce a homogenized biomass in accordance with the invention.
- Coagulation can be measured as an increase in elastic modulus (G') as the protein becomes heat denatured. This may be done in a Paar Physica UDS200 rheometer using a 15% (w/w) solution of the homogenized biomass in 0.2M Na-phosphate, pH 7.2. The instrument measures G' at a constant strain (1 x 10 -3 Pa) and frequency (1 Hz) whilst the temperature is varied as follows: 20 to 90°C 10 mins 90°C 5 mins 90 to 20°C 5 mins 20°C 2 mins
- Results for the product produced in Example 1 are shown in attached Figure 2. Coagulation of the homogenized biomass starts at a temperature between 60 and 70°C. A 10 to 20-fold increase in elastic modulus is observed as the temperature is increased to 90°C. Only a minor increase in elastic modulus is observed whilst the temperature is maintained at 90°C. Cooling to 20°C results in a further 10-fold increase in elastic modulus.
- Example 2 The homogenized biomass prepared in Example 1 was suspended in 1.5% NaCl and mixed vigorously to break the particles. pH was adjusted as desired (e.g. to pH 6.5) and the solution stirred for 1 hour. The solution was combined with soya-oil and an emulsion was made using a Ytron-MS mixer type MSU.G.C.AA at full speed for 3 mins. The emulsion was transferred to a test tube and the separation of oil or water recorded. For those emulsions which were heated, the test tubes were submerged into a boiling water bath for 30 mins.
- Example 1 The homogenized biomass of Example 1 results in stable emulsions which do not separate an oil phase. However, creaming may occur in low viscous systems.
- Xanthan was used as stabilising agent.
- the xanthan was dissolved in 1.5% NaCl by stirring at ambient temperature overnight.
- the homogenized biomass emulsions were then prepared with both 0.5% and 0.25% xanthan as described in 2.2.1.
- xanthan gum results in emulsions without creaming and which remain stable for several weeks. Heating does not break the emulsion. However, coagulation of homogenized biomass occurs and separation of water between coagulates may be observed. The coagulation pattern can be disrupted for most emulsions by gentle mixing, thereby maintaining a stable emulsion.
- Stable homogenized biomass emulsions can be produced at different pH. Acid pH combined with heat results in some creaming, most probably due to hydrolysis of xanthan, and thus lowered viscosity.
- Homogenized biomass in accordance with the invention may produce oil-in-water emulsions containing up to 80% oil. Increasing the oil concentration to 85% inverts the emulsion resulting in water-in-oil emulsions.
- Fat absorption was measured by suspending 0.5g of the homogenized biomass of Example 1 in 3 ml soya oil followed by incubation for >30 mins at ambient temperature. The suspensions were filtered on a ⁇ 10 ⁇ m filter and the amount of oil (in g) absorbed to the oil insoluble material was measured.
- Fat/Oil absorption measured for the homogenized biomass of Example 1 and for several commercially available proteins* is shown in attached Figure 3. As may be seen, the product in accordance with the invention binds fat more efficiently than the other commercial proteins tested.
- Example 2 A 2.5% suspension of the homogenized product of Example 1 was made and mixed vigorously to disrupt the particles. pH was adjusted to 4, 6 and 8 using 1M NaOH or 1M HCl and the suspension stirred for a further 60 mins at ambient temperature. The resulting suspensions were then centrifuged in a SS-34 rotor at 10.000 x g for 30 mins.
- the supernatant was poured off and excess water was removed by turning the tube upside down for 10 mins.
- the weight of the wet pellet was measured and then dried overnight at 105°C. The weight of the dry pellet was then measured.
- Water absorption is measured either as the amount of water (in g) absorbed by the water insoluble pellet (water binding) or as water absorbed (in g) to total protein (water imbibing). Results are shown in Table 1 below: Water absorption pH Water binding (g) Water imbibing (g) Homogenized biomass according to Ex. 1 4.02 3.23 2.40 6.30 3.99 2.06 7.90 5.60 2.07 AP 820 Spray-dried animal plasma from APC Europe 4.03 7.64 0.69 6.05 7.15 0.64 7.53 10.11 0.94 LT 3012 Fish Meal from Nordsildmel A/S 4.48 2.95 1.71 6.42 3.12 1.93 8.03 3.90 2.55
- the insoluble part of the homogenized biomass in accordance with the invention absorbs about 4-6 times its weight in water and the protein part about 2-2.5 times its weight in water.
- Protein solubility can be determined in similar experiments as for water absorption, but instead measuring the soluble protein in the supernatant. Results for the homogenized biomass of Example 1 and for various commercially available proteins* are shown in attached Figure 4.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Nutrition Science (AREA)
- Biomedical Technology (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Animal Husbandry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Cell Biology (AREA)
- General Health & Medical Sciences (AREA)
- Virology (AREA)
- Medicinal Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Physiology (AREA)
- General Engineering & Computer Science (AREA)
- Tropical Medicine & Parasitology (AREA)
- Molecular Biology (AREA)
- Birds (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Peptides Or Proteins (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Semiconductor Lasers (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Claims (17)
- Procédé pour homogénéiser une matière protéique unicellulaire, ledit procédé comprenant l'étape d'homogénéisation d'une suspension aqueuse de la protéine unicellulaire en la soumettant à une chute de pression totale dans la plage de 40 MPa à 120 MPa (400 à 1200 bar), où ladite matière protéique unicellulaire est une culture microbienne comprenant des bactéries méthanotrophes éventuellement en combinaison avec une ou plusieurs espèces de bactéries hétérotrophes.
- Procédé selon la revendication 1 comprenant en outre l'étape de séchage du produit homogénéisé résultant.
- Procédé selon la revendication 1 pour conférer des propriétés fonctionnelles améliorées à une matière protéique unicellulaire, ledit procédé comprenant les étapes suivantes :(a) préparation d'une suspension aqueuse d'une matière unicellulaire qui est une culture microbienne comprenant les bactéries méthanotrophes éventuellement en combinaison avec une ou plusieurs espèces de bactéries hétérotrophes ;(b) exposition de la suspension à une chute de pression totale de 40 MPa à 120 MPa (400 à 1200 bar), pour produire un produit homogénéisé ; et(c) éventuellement séchage du produit homogénéisé.
- Procédé selon l'une quelconque des revendications 1 à 3 où l'homogénéisation est réalisée à une température inférieure à 50°C, de préférence de 25 à 50°C, par exemple de 25 à 35°C.
- Procédé selon l'une quelconque des revendications 1 à 4 où ladite chute de pression est par étapes.
- Procédé selon la revendication 5 où ladite chute de pression est réalisée sous forme d'un procédé en deux étapes comprenant des première et seconde étapes où la chute de pression dans la seconde étape représente moins d'un cinquième de la chute de pression totale.
- Procédé selon l'une quelconque des revendications précédentes où le produit homogénéisé résultant est séché par séchage par dispersion.
- procédé selon l'une quelconque des revendications précédentes où, avant le séchage par dispersion, le produit homogénéisé est maintenu dans un réservoir de stockage à une température inférieure à 20°C et un pH inférieur à environ 6,5.
- Procédé selon l'une quelconque des revendications précédentes où ladite culture microbienne comprend des bactéries méthanotrophes et hétérotrophes.
- Procédé selon la revendication 9 où ladite culture microbienne comprend une combinaison de la bactérie méthanotrophe Methylococcus capsulatus (Bath) (souche NCIMB 11132), et des bactéries hétérotrophes Alcaligenes acidovorans DB3 (souche NCIMB 13287) et Bacillus firmus DB 5 (souche NCIMB 13289), éventuellement en combinaison avec Bacillus brevis DB4 (souche NCIMB 13288).
- Procédé selon l'une quelconque des revendications précédentes où ladite matière unicellulaire est issue de la fermentation sur des fractions hydrocarbonées ou sur du gaz naturel.
- Matière protéique unicellulaire homogénéisée pouvant être obtenue par un procédé selon la revendication 9 ou la revendication 10.
- Matière protéique unicellulaire homogénéisée comprenant une combinaison de la bactérie méthanotrophe Methylococcus capsulatus (Bath) (souche NCIMB 11132), et des bactéries hétérotrophes Alcaligenes acidovorans DB3 (souche NCIMB 13287) et Bacillus firmus DB 5 (souche NCIMB 13289), éventuellement en combinaison avec Bacillus brevis DB4 (souche NCIMB 13288).
- Produit ou additif de qualité alimentaire, par exempte aliment pour animaux ou aliment pour animaux familiers, comprenant une matière unicellulaire selon la revendication 12 ou la revendication 13.
- Aliment pour animaux familiers comprenant des blocs d'une matière unicellulaire selon la revedication 12 ou la revendication 13.
- Produit ou additif de qualité alimentaire, par exemple aliment pour animaux ou aliment pour animaux familiers, comprenant une matière protéique unicellulaire homogénéisée pouvant être obtenue par un procédé selon l'une quelconque des revendications 1 à 11, ainsi qu'un produit de qualité alimentaire.
- Utilisation d'une matière protéique unicellulaire homogénéisée pouvant être obtenue par un procédé selon l'une quelconque des revendications 1 à 11 comme agent gélifiant, émulsifiant ou liant l'huile ou l'eau dans la préparation d'un produit alimentaire ou alimentaire pour animaux.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GBGB0003620.2A GB0003620D0 (en) | 2000-02-16 | 2000-02-16 | Method |
GB0003620 | 2000-02-16 | ||
PCT/GB2001/000628 WO2001060974A2 (fr) | 2000-02-16 | 2001-02-15 | Procede |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1265982A2 EP1265982A2 (fr) | 2002-12-18 |
EP1265982B1 true EP1265982B1 (fr) | 2004-09-29 |
Family
ID=9885754
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP01904208A Expired - Lifetime EP1265982B1 (fr) | 2000-02-16 | 2001-02-15 | Methodde d'extraction de proteines d'une cellule |
Country Status (13)
Country | Link |
---|---|
US (2) | US20030138878A1 (fr) |
EP (1) | EP1265982B1 (fr) |
JP (1) | JP2003523196A (fr) |
CN (1) | CN100510050C (fr) |
AT (1) | ATE278010T1 (fr) |
AU (2) | AU2001232122B2 (fr) |
BR (1) | BR0108412B1 (fr) |
CA (1) | CA2400605A1 (fr) |
DE (1) | DE60105985T2 (fr) |
ES (1) | ES2230270T3 (fr) |
GB (1) | GB0003620D0 (fr) |
SA (1) | SA01220149B1 (fr) |
WO (1) | WO2001060974A2 (fr) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9371549B2 (en) | 2012-07-13 | 2016-06-21 | Calysta, Inc. | Biorefinery system, methods and compositions thereof |
US9909153B2 (en) | 2012-11-09 | 2018-03-06 | Calysta, Inc. | Compositions and methods for biological production of fatty acid derivatives |
US10501714B2 (en) | 2012-10-08 | 2019-12-10 | Calysta Energy, Inc. | Gas-fed fermentation systems |
Families Citing this family (37)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU2006235784C1 (en) * | 2001-08-16 | 2008-08-07 | Calysta As | Method of fermentation |
DE60239344D1 (de) | 2001-08-16 | 2011-04-14 | Statoil Asa | Verfahren zum vergaren |
GB0120047D0 (en) * | 2001-08-16 | 2001-10-10 | Norferm Da | Product |
GB0203306D0 (en) | 2002-02-12 | 2002-03-27 | Norferm Da | Method |
GB0203307D0 (en) * | 2002-02-12 | 2002-03-27 | Norferm Da | Method |
GB2385767A (en) * | 2002-02-19 | 2003-09-03 | Norferm Da | A biomass derived from a microbial culture or derivative thereof as a pet food palatability enhancer |
GB0204722D0 (en) * | 2002-02-28 | 2002-04-17 | Norferm Da | Method |
GB0209007D0 (en) | 2002-04-19 | 2002-05-29 | Norferm Da | Product |
NO319551B1 (no) * | 2003-07-04 | 2005-08-29 | Thia Medica As | Proteinmateriale fra enkeltceller |
GB0315783D0 (en) | 2003-07-04 | 2003-08-13 | Norferm Da | Use |
DE102004057587A1 (de) * | 2004-11-29 | 2006-06-08 | Basf Ag | Wässrige Dispersionen eines Gemisches schwer wasserlöslicher oder wasserunlöslicher Wirkstoffe und eines Einzellerproteinmaterials und daraus hergestellte Trockenpulver |
JP2006289164A (ja) * | 2005-04-06 | 2006-10-26 | Agri Future Joetsu Co Ltd | バイオマス由来成分が分散した液状組成物、その製造方法及びこの液状組成物から製造される製品 |
DE602006020869D1 (de) | 2005-06-17 | 2011-05-05 | Chr Hansen As | Verfahren zum züchten von bakterien der familie der streptococcaceae |
EP2145942A1 (fr) * | 2008-07-15 | 2010-01-20 | Lonza Ltd. | Procédé d'isolation d'huiles de cellules et de biomasses |
PL2406279T3 (pl) | 2009-03-09 | 2016-07-29 | Univ Ramot | Kompozycje do zapobiegania i leczenia chorób neurodegeneratywnych. |
BR112013007641A2 (pt) * | 2010-09-30 | 2019-09-24 | Golub Emil | método de produção de uma substância em pó seco para o tratamento de câncer a partir de uma proliferação bacteriana cultivada em água e método de tratamento de câncer em paciente |
BR102013012249B1 (pt) * | 2013-05-16 | 2018-01-09 | Fmc Química Do Brasil Ltda. | Unidade de pré-diluição de agroquímicos |
WO2015058212A1 (fr) | 2013-10-18 | 2015-04-23 | Lanzatech New Zealand Limited | Conversion microbienne du méthane |
CA2936850A1 (fr) * | 2014-01-16 | 2015-07-23 | Calysta, Inc. | Micro-organismes de recombinaison enrichis en hydrate de carbone |
PT108368B (pt) * | 2015-03-31 | 2018-11-05 | Hovione Farm S A | Produção contínua de partículas |
CN108025254A (zh) * | 2015-09-17 | 2018-05-11 | 积水化学工业株式会社 | 气体处理方法及装置 |
MX2018005667A (es) * | 2015-11-09 | 2018-08-01 | Unibio As | Proceso para la fermentacion mejorada de un microorganismo. |
AU2017286677A1 (en) | 2016-06-17 | 2018-12-06 | Calysta, Inc. | Gas-fed fermentation reactors, systems and processes |
AU2018208405A1 (en) | 2017-01-10 | 2019-07-04 | Calysta, Inc. | Gas-fed fermentation reactors, systems and processes utilizing a vertical flow zone |
GB201712459D0 (en) | 2017-08-02 | 2017-09-13 | Norges Miljø-Og Biovitenskapelige Univ | Treatment or prevention of gastrointestinal dysbiosis |
AU2018318073B2 (en) | 2017-08-14 | 2024-05-09 | Calysta, Inc. | Gas-fed fermentation reactors, systems and processes utilizing gas/liquid separation vessels |
US11104877B2 (en) * | 2018-05-21 | 2021-08-31 | Jupeng Bio, Inc. | Composition for obtaining protein-rich nutrient supplements from bacterial fermentation process |
CA3102627A1 (fr) * | 2018-06-18 | 2019-12-26 | Oakbio, Inc. | Procedes de production de milieux de culture cellulaire riches a l'aide de microbes chimioautotrophes |
RU2681791C1 (ru) * | 2018-07-12 | 2019-03-12 | Общество с ограниченной ответственностью "ГИПРОБИОСИНТЕЗ" | Биологически активная добавка защитного действия "дримфуд" |
AU2020253327A1 (en) * | 2019-04-01 | 2021-09-23 | Boehringer Ingelheim International Gmbh | Integrated and continuous recombinant protein manufacturing |
WO2020244961A1 (fr) * | 2019-06-04 | 2020-12-10 | Unibio A/S | Produit alimentaire pour porcs comprenant une protéine unicellulaire (scp) |
EP4041862A1 (fr) * | 2019-10-07 | 2022-08-17 | Calysta, Inc. | Méthodes de culture de bactéries méthanotrophes et d'isolement de protéines de la biomasse bactérienne |
WO2021071895A1 (fr) * | 2019-10-07 | 2021-04-15 | Calysta, Inc. | Compositions alimentaires comprenant un isolat de protéine de methylococcus capsulatus |
RU2755539C1 (ru) * | 2020-08-11 | 2021-09-17 | Сергей Юрьевич Симонян | Способ получения биомассы метанокисляющих микроорганизмов и линия для ее производства |
WO2023242308A1 (fr) * | 2022-06-17 | 2023-12-21 | Unibio A/S | Matériau de biomasse stabilisé vis-à-vis de l'oxydation et procédé |
WO2024158271A1 (fr) * | 2023-01-23 | 2024-08-02 | Нао "Казахский Национальный Аграрный Исследовательский Университет" | Procédé de production de concentré alimentaire protéiné à partir de protéine végétale et microbienne |
WO2024158272A1 (fr) * | 2023-01-23 | 2024-08-02 | Нао "Казахский Национальный Аграрный Исследовательский Университет" | Procédé de production de complément alimentaire protéiné à partir de protéine microbienne |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3843807A (en) * | 1970-06-19 | 1974-10-22 | Standard Oil Co | Texturizing process for single-cell protein |
GB1438286A (en) * | 1972-08-29 | 1976-06-03 | British Petroleum Co | Animal feed stuffs |
ZA762607B (en) * | 1975-05-14 | 1977-12-28 | British Petroleum Co | Process for the production of proteinaceous material using methane as a carbon source |
US4302542A (en) * | 1976-06-21 | 1981-11-24 | Phillips Petroleum Co. | Fermentation with thermophilic mixed cultures |
US4192897A (en) * | 1976-09-20 | 1980-03-11 | Standard Oil Company (Indiana) | Heat treatment for single-cell materials and resultant products |
US4678677A (en) * | 1984-07-04 | 1987-07-07 | House Food Industrial Company Limited | Process for preparing tofu charged into a container |
JPS633764A (ja) * | 1986-06-24 | 1988-01-08 | Nisshin Oil Mills Ltd:The | 種苗用飼料 |
US5011701A (en) * | 1988-12-30 | 1991-04-30 | Kraft General Foods, Inc. | Low calorie food products having smooth, creamy, organoleptic characteristics |
WO1991001367A1 (fr) * | 1989-07-20 | 1991-02-07 | Bioeng, Inc. | Rupture de cellules microbiennes a l'aide de fluides supercritiques et extraction a partir de celles-ci |
JPH0956361A (ja) * | 1995-06-15 | 1997-03-04 | Kirin Brewery Co Ltd | 酵母エキスの製造方法 |
-
2000
- 2000-02-16 GB GBGB0003620.2A patent/GB0003620D0/en not_active Ceased
-
2001
- 2001-02-15 AU AU2001232122A patent/AU2001232122B2/en not_active Ceased
- 2001-02-15 AT AT01904208T patent/ATE278010T1/de not_active IP Right Cessation
- 2001-02-15 BR BRPI0108412-7A patent/BR0108412B1/pt not_active IP Right Cessation
- 2001-02-15 WO PCT/GB2001/000628 patent/WO2001060974A2/fr active IP Right Grant
- 2001-02-15 ES ES01904208T patent/ES2230270T3/es not_active Expired - Lifetime
- 2001-02-15 CA CA002400605A patent/CA2400605A1/fr not_active Abandoned
- 2001-02-15 AU AU3212201A patent/AU3212201A/xx active Pending
- 2001-02-15 EP EP01904208A patent/EP1265982B1/fr not_active Expired - Lifetime
- 2001-02-15 JP JP2001560346A patent/JP2003523196A/ja not_active Ceased
- 2001-02-15 CN CNB018051448A patent/CN100510050C/zh not_active Expired - Lifetime
- 2001-02-15 US US10/203,721 patent/US20030138878A1/en not_active Abandoned
- 2001-02-15 DE DE60105985T patent/DE60105985T2/de not_active Expired - Lifetime
- 2001-06-03 SA SA01220149A patent/SA01220149B1/ar unknown
-
2006
- 2006-09-01 US US11/514,610 patent/US20070003602A1/en not_active Abandoned
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US9371549B2 (en) | 2012-07-13 | 2016-06-21 | Calysta, Inc. | Biorefinery system, methods and compositions thereof |
US9410168B2 (en) | 2012-07-13 | 2016-08-09 | Calysta, Inc. | Biorefinery system, methods and compositions thereof |
US9970032B2 (en) | 2012-07-13 | 2018-05-15 | Calysta, Inc. | Biorefinery system, methods and compositions thereof |
US10501714B2 (en) | 2012-10-08 | 2019-12-10 | Calysta Energy, Inc. | Gas-fed fermentation systems |
US10889793B2 (en) | 2012-10-08 | 2021-01-12 | Calysta, Inc. | C1 substrate-fed fermentation systems and methods for producing C4 compounds |
US9909153B2 (en) | 2012-11-09 | 2018-03-06 | Calysta, Inc. | Compositions and methods for biological production of fatty acid derivatives |
US10113188B2 (en) | 2012-11-09 | 2018-10-30 | Calysta, Inc. | Compositions and methods for biological production of fatty acid derivatives |
Also Published As
Publication number | Publication date |
---|---|
JP2003523196A (ja) | 2003-08-05 |
SA01220149B1 (ar) | 2006-11-05 |
EP1265982A2 (fr) | 2002-12-18 |
ES2230270T3 (es) | 2005-05-01 |
CN100510050C (zh) | 2009-07-08 |
US20030138878A1 (en) | 2003-07-24 |
WO2001060974A2 (fr) | 2001-08-23 |
CN1426460A (zh) | 2003-06-25 |
DE60105985T2 (de) | 2005-11-24 |
BR0108412A (pt) | 2003-03-11 |
ATE278010T1 (de) | 2004-10-15 |
CA2400605A1 (fr) | 2001-08-23 |
AU2001232122B2 (en) | 2006-11-23 |
GB0003620D0 (en) | 2000-04-05 |
DE60105985D1 (de) | 2004-11-04 |
US20070003602A1 (en) | 2007-01-04 |
AU3212201A (en) | 2001-08-27 |
BR0108412B1 (pt) | 2012-12-11 |
WO2001060974A3 (fr) | 2002-03-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP1265982B1 (fr) | Methodde d'extraction de proteines d'une cellule | |
AU2001232122A1 (en) | Method for an extraction of proteins from a single cell | |
US7687091B2 (en) | Bacterial hydrolystate | |
CA2327650C (fr) | Procede de modification de la structure proteinique de granules, de boules alimentaires ou analogues a forme finie destine a leur conferer une stabilite de forme, et masse alimentaire preparee conformement a ce procede | |
US20240057652A1 (en) | Food compositions comprising methylococcus capsulatus protein isolate | |
AU2003205884B2 (en) | Bacterial autolysate | |
US20240156138A1 (en) | Egg replacement food product and method of producing thereof comprising microbial protein biomass | |
US20240052295A1 (en) | Methods for culturing methanotrophic bacteria and isolating proteins from bacterial biomass | |
CN110235822A (zh) | 活体水产品抗应激剂及其生产方法以及使用方法 | |
KR20230148852A (ko) | 육류 유사 식품 및 이의 생산 방법 | |
JP2024515519A (ja) | 肉類似食品成分の製造方法 | |
RU2197142C1 (ru) | Способ приготовления питательной смеси для внутрикишечного зондового питания |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
17P | Request for examination filed |
Effective date: 20020826 |
|
AK | Designated contracting states |
Kind code of ref document: A2 Designated state(s): AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE TR |
|
AX | Request for extension of the european patent |
Free format text: AL;LT;LV;MK;RO;SI |
|
17Q | First examination report despatched |
Effective date: 20030605 |
|
RAP1 | Party data changed (applicant data changed or rights of an application transferred) |
Owner name: NORFERM DA |
|
GRAP | Despatch of communication of intention to grant a patent |
Free format text: ORIGINAL CODE: EPIDOSNIGR1 |
|
GRAS | Grant fee paid |
Free format text: ORIGINAL CODE: EPIDOSNIGR3 |
|
GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
AK | Designated contracting states |
Kind code of ref document: B1 Designated state(s): AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU MC NL PT SE TR |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: CH Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20040929 Ref country code: AT Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20040929 Ref country code: FI Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20040929 Ref country code: LI Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20040929 Ref country code: TR Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20040929 |
|
REG | Reference to a national code |
Ref country code: GB Ref legal event code: FG4D |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: EP |
|
REG | Reference to a national code |
Ref country code: IE Ref legal event code: FG4D |
|
REF | Corresponds to: |
Ref document number: 60105985 Country of ref document: DE Date of ref document: 20041104 Kind code of ref document: P |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SE Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20041229 Ref country code: GR Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20041229 |
|
REG | Reference to a national code |
Ref country code: DK Ref legal event code: T3 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: IE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20050215 Ref country code: LU Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20050215 Ref country code: CY Free format text: LAPSE BECAUSE OF FAILURE TO SUBMIT A TRANSLATION OF THE DESCRIPTION OR TO PAY THE FEE WITHIN THE PRESCRIBED TIME-LIMIT Effective date: 20050215 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: MC Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20050228 |
|
LTIE | Lt: invalidation of european patent or patent extension |
Effective date: 20040929 |
|
REG | Reference to a national code |
Ref country code: CH Ref legal event code: PL |
|
REG | Reference to a national code |
Ref country code: ES Ref legal event code: FG2A Ref document number: 2230270 Country of ref document: ES Kind code of ref document: T3 |
|
PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |
|
ET | Fr: translation filed | ||
26N | No opposition filed |
Effective date: 20050630 |
|
REG | Reference to a national code |
Ref country code: IE Ref legal event code: MM4A |
|
REG | Reference to a national code |
Ref country code: GB Ref legal event code: 732E |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: TP |
|
REG | Reference to a national code |
Ref country code: ES Ref legal event code: PC2A |
|
NLS | Nl: assignments of ep-patents |
Owner name: STATOIL ASA Effective date: 20071003 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: PT Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20050228 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: DE Payment date: 20120221 Year of fee payment: 12 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: DK Payment date: 20120217 Year of fee payment: 12 Ref country code: IT Payment date: 20120223 Year of fee payment: 12 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: ES Payment date: 20120224 Year of fee payment: 12 |
|
BECN | Be: change of holder's name |
Owner name: STATOIL ASA Effective date: 20130604 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: CD Owner name: STATOIL ASA Effective date: 20130704 |
|
REG | Reference to a national code |
Ref country code: DK Ref legal event code: EBP |
|
REG | Reference to a national code |
Ref country code: DE Ref legal event code: R119 Ref document number: 60105985 Country of ref document: DE Effective date: 20130903 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: IT Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20130215 |
|
REG | Reference to a national code |
Ref country code: NL Ref legal event code: TD Effective date: 20131220 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: DK Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20130228 Ref country code: DE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20130903 |
|
REG | Reference to a national code |
Ref country code: GB Ref legal event code: 732E Free format text: REGISTERED BETWEEN 20140109 AND 20140115 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: TP Owner name: BIOPROTEIN AS, NO Effective date: 20140109 |
|
REG | Reference to a national code |
Ref country code: NL Ref legal event code: SD Effective date: 20140205 |
|
REG | Reference to a national code |
Ref country code: ES Ref legal event code: FD2A Effective date: 20141010 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: ES Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20130216 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: PLFP Year of fee payment: 16 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: CD Owner name: CALYSTA AS, NO Effective date: 20160223 |
|
REG | Reference to a national code |
Ref country code: NL Ref legal event code: HC Owner name: CALYSTA AS; NO Free format text: DETAILS ASSIGNMENT: VERANDERING VAN EIGENAAR(S), VERANDERING VAN NAAM VAN DE EIGENAAR(S); FORMER OWNER NAME: BIOPROTEIN AS Effective date: 20160113 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: PLFP Year of fee payment: 17 |
|
REG | Reference to a national code |
Ref country code: FR Ref legal event code: PLFP Year of fee payment: 18 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: GB Payment date: 20200219 Year of fee payment: 20 Ref country code: NL Payment date: 20200219 Year of fee payment: 20 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: BE Payment date: 20200219 Year of fee payment: 20 |
|
PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: FR Payment date: 20200219 Year of fee payment: 20 |
|
REG | Reference to a national code |
Ref country code: NL Ref legal event code: MK Effective date: 20210214 |
|
REG | Reference to a national code |
Ref country code: GB Ref legal event code: PE20 Expiry date: 20210214 |
|
REG | Reference to a national code |
Ref country code: BE Ref legal event code: MK Effective date: 20210215 |
|
PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: GB Free format text: LAPSE BECAUSE OF EXPIRATION OF PROTECTION Effective date: 20210214 |